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Quantitative Analysis of the Fatty Acid Compositions of Different Oils and Associations with Antioxidant Capacity and Oxidative Stability

LIU Junchen SUN Xiaoman ZHANG Huirong SHAO Haofan LING Xiao LI Li

现代食品科技2025，Vol.41Issue(4)：P.305-315,11.

现代食品科技2025，Vol.41Issue(4)：P.305-315,11.DOI:10.13982/j.mfst.1673-9078.2025.4.0168

Quantitative Analysis of the Fatty Acid Compositions of Different Oils and Associations with Antioxidant Capacity and Oxidative Stability

LIU Junchen ¹SUN Xiaoman ¹ZHANG Huirong ¹SHAO Haofan ¹LING Xiao ²LI Li¹

作者信息

1. School of Light Industry Science and Engineering,Beijing Key Lab of Plant Resource Research and Development,Beijing Technology&Business University,Beijing 100048,China
2. Beijing Lan Divine Technology Co.Ltd.,Beijing 100081,China
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摘要

关键词

gas chromatography-mass spectrometry/vegetable oil/fatty acid composition/oxidative stability/antioxidant capacity

分类

轻工纺织

引用本文复制引用

LIU Junchen,SUN Xiaoman,ZHANG Huirong,SHAO Haofan,LING Xiao,LI Li..Quantitative Analysis of the Fatty Acid Compositions of Different Oils and Associations with Antioxidant Capacity and Oxidative Stability[J].现代食品科技,2025,41(4):P.305-315,11.

现代食品科技

OA北大核心

ISSN：1673-9078

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